The Bitter End
This recipe was developed by Frank Bonanno, chef-owner of the Green Russell bar in Denver, Colorado.
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Cooking tools:
- Jigger
- Mixing glass
- Bar spoon
- Citrus press
- Chef's knife
- Cutting board
- Glass
Ingredients
- equal parts Leopold Whiskey
- Domaine De Canton ginger liquer
- fresh lime juice
- Prosecco
- a quarter-ounce of Fernet Branca
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